冷阱温度对蒸煮肉制品真空冷却效果的影响

Effect of Cold Trap Temperature on Vacuum Cooling of Cooked Meat Products

真空冷却技术具有降温速度快、运行能耗低等优点,在食品冷链中得到了应用并迅速发展。本文以蒸煮肉制品为研究对象,开展蒸煮肉制品真空冷却效果实验,分析不同冷阱温度对冷却速率、质量变化和真空室内压力对冷却效果的影响。结果表明:不同的冷阱温度对蒸煮肉制品冷却速率、冷却前后的质量变化,以及对冷却过程中真空室内的压力产生不同的影响。另外,并非冷阱温度越低冷却效果越好,实验对比了冷阱温度为-15℃、-25℃和-35℃下的真空冷却过程,冷阱温度的最佳值为-25℃,冷却时间最少为320s。

Vacuum cooling technology has the advantages of fast cooling speed and low energy consumption, which has been used and developed rapidly in the food cold chain. In this paper, by changing the temperature of the cold trap and conducting the vacuum cooling experiment of cooked meat products, the effects of different cold trap temperatures on the cooling rate, mass change and vacuum chamber pressure were analyzed. The results show that different cold trap temperatures have different effects on the cooling rate, the quality changes before and after cooling, and the pressure in the vacuum chamber during the cooling process. In addition, it is not the lower the temperature of the cold trap, the better the cooling effect. The vacuum cooling process with the temperature of the cold trap at-15℃,-25℃, and-35℃ was compared. The optimum temperature value was-25℃,and minimum cooling time was 320 s.